Instructions: In a saucepan cook squash and onion in boiling salted water for 5 minutes.

Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash. Combine stuffing mix and margarine. Spread half of stuffing mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.

Sprinkle remaining stuffing over vegetables. Bake at 350 for 25 to 30 minutes.

Yield: 6 to 8 servings.

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